1. In a bowl, combine the chili powder, espresso powder, brown sugar, ginger, dry mustard, salt and pepper. Remove 1 tablespoon of the rub and set it aside.

2. With a fork, make marks on both sides of each steak. With your hands, rub each steak lightly with olive oil. Rub the dry rub all over the steaks. Set them aside for 20 minutes to absorb the flavors.

SAUCE

3

tablespoons olive oil

1

shallot, chopped

2/3

cup dry red wine

2/3

cup beef stock

Salt and pepper, to taste

2

tablespoons unsalted butter, cut into pieces

1. Set the oven at 400 degrees. Set a rack on a large roasting pan or another rimmed pan.

2. Heat a large skillet over high heat. Add 2 tablespoons of the olive oil and swirl the pan to coat it evenly. When the oil is very hot, add the meat and cook it for 2 to 3 minutes until a dark brown crust forms on the bottom. Turn and sear the other side for an additional 2 to 3 minutes.

3. Remove the steaks from the skillet. Transfer them to the rack over the pan. Cook them for 5 to 8 minutes or until a meat thermometer inserted into the thickest part of the meat registers 125 degrees for medium rare. Continue cooking 5 minutes more for well-done meat. Remove the steaks from the oven, loosely cover with foil, and let them rest for 10 to 15 minutes.

4. For the sauce: In the skillet used to sear the steaks, wipe the excess oil from the pan with a paper towel. On medium-high heat, add the remaining 1 tablespoon of olive oil to the skillet. When it is hot, cook the shallots, stirring often, for 2 minutes. Add the red wine, stock, and 2 teaspoons of the reserved rub. Cook, stirring constantly, until the sauce bubbles down to 1/2 cup. Remove the pan from the heat.

5. Slowly whisk in the butter a little at a time until it melts into the sauce. Reheat the sauce without boiling. Taste for seasoning and add more salt, pepper, or dry rub, if you like.

6. Slice the steaks and place them on a platter. Pour the sauce over the slices. - Christine Merlo